I am sure this has been covered, but a search yielded far too many results :/
I started making my own beef stock recently.
Cow bones - roasted, then simmered in water with some lemon for 12 hrs
Add: herbs (rosemary, tyme, sage, bay leaves) carrot, celery, onion, garlic, salt, peppercorns, simmer for another 2 hrs
Separate liquid from solids, and strain through a common strainer (not through cheese cloth)
The result is a nice, thick, gelatinous, yellow-brown stock that is not translucent, and has some sediment that drifts to the bottom. I pour the stock into Mason canning jars, but do not vacuum seal them; I just tighten by hand
I have heard differing opinions on how long a stock like this will stay in the freezer. Bearing in mind, this is a consumer frig.... I do not know the temp of my freezer, but if that becomes vital, I can go about finding out. I would venture to say it's about average.
So, the first Q I have is do I need to vacuum seal the jars? Or is that dependent on how long I wish the stock to keep?
Secondly, how long can I expect the stock to keep, both vacuum sealed, and not?
Thanks in advance.